Cheesecake with Sea Buckthorn Jelly and Amaretto
Baking and Desserts • European
Description
Cheesecake with sea buckthorn jelly and amaretto.
Ingredients
- Sea Buckthorn 5 oz
- Chicken Egg 3 pieces
- Cookie 5 oz
- Butter 0 oz
- Philadelphia Cheese 20 oz
- Vanilla extract 1 tablespoon
- Amaretto Liqueur 3 spoons
- Gelatin 4 pieces
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line the bottom of a springform pan with parchment paper. Crush the cookies into fine crumbs, mix with melted butter, and press into the pan. Refrigerate for fifteen minutes.
Step 2
For the filling, beat the cream cheese with powdered sugar and vanilla extract. Gradually mix in the eggs one at a time. Spread the resulting mixture over the shortcrust base and bake in the oven for half an hour. Remove and allow to cool completely.
Step 3
To decorate the cheesecake, prepare a sea buckthorn and amaretto jelly. Soak the gelatin in cold water for five minutes. Use a blender to puree the sea buckthorn berries, then strain through a fine sieve to remove the seeds. Add the amaretto, and if necessary, sugar.
Step 4
Squeeze the gelatin to remove excess cold water, then mix it into hot water (four tablespoons) until fully dissolved. Pour this mixture into the sea buckthorn puree. Drizzle the resulting mixture over the cheesecake and refrigerate for at least four hours.
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